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Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced yellow onion and cook, stirring occasionally, until softened and translucent, about 5 to 7 minutes.

Add the minced garlic, butternut squash cubes, and diced carrots to the pot. Sauté for another 5 minutes, stirring frequently, until the vegetables begin to soften slightly.

Stir in the rinsed basmati rice, ground cumin, ground coriander, and turmeric powder. Cook for 1 minute, stirring constantly, to lightly toast the rice and spices.

Pour in the vegetable broth, add the rinsed and drained chickpeas, salt, and black pepper. Stir well to combine. Bring the mixture to a boil.

Once boiling, reduce the heat to low, cover the pot tightly with a lid, and simmer for 18 to 20 minutes, or until all the liquid has been absorbed and the rice is tender. Do not lift the lid during this time.

Remove the pot from the heat and let it rest, still covered, for 5 to 10 minutes. This allows the steam to finish cooking the rice and ensures a fluffy texture.

Uncover the pot, fluff the pilaf gently with a fork. Stir in the chopped fresh parsley and sprinkle with toasted slivered almonds before serving.


Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced yellow onion and cook, stirring occasionally, until softened and translucent, about 5 to 7 minutes.

Add the minced garlic, butternut squash cubes, and diced carrots to the pot. Sauté for another 5 minutes, stirring frequently, until the vegetables begin to soften slightly.

Stir in the rinsed basmati rice, ground cumin, ground coriander, and turmeric powder. Cook for 1 minute, stirring constantly, to lightly toast the rice and spices.

Pour in the vegetable broth, add the rinsed and drained chickpeas, salt, and black pepper. Stir well to combine. Bring the mixture to a boil.

Once boiling, reduce the heat to low, cover the pot tightly with a lid, and simmer for 18 to 20 minutes, or until all the liquid has been absorbed and the rice is tender. Do not lift the lid during this time.

Remove the pot from the heat and let it rest, still covered, for 5 to 10 minutes. This allows the steam to finish cooking the rice and ensures a fluffy texture.

Uncover the pot, fluff the pilaf gently with a fork. Stir in the chopped fresh parsley and sprinkle with toasted slivered almonds before serving.
